Cheesy Corn and Zucchini Muffins
12Serves
EasyDifficulty
10 MINSPreparation
20 MINSCooking
These easy muffins are veggie and dairy packed and don't use any butter or oil. Great to make ahead and freeze for a healthy and delicious lunchbox treat.
Ingredients
1 x 310g can creamed corn
1/2 cup milk
2 eggs
2 cups self-raising flour
1 1/2 cups grated cheddar cheese
1 medium zucchini, grated
2 teaspoons wholegrain mustard
1/2 cup milk
2 eggs
2 cups self-raising flour
1 1/2 cups grated cheddar cheese
1 medium zucchini, grated
2 teaspoons wholegrain mustard
Method
- Whisk together creamed corn, milk and eggs in a large bowl until combined. Add remaining ingredients and stir with a large metal spoon until just combined.
- Spoon mixture into 12 paper lined 1/2 cup capacity muffin pans.
- Bake at 200°C for 15-20 minutes or until cooked and golden brown.
Handy Tips
For something extra special, stir in 1 small chopped red onion, and 1/2 chopped red capsicum when adding the cheese.
These muffins can be individually wrapped and frozen.